Asado
The Argentine grill-out, mixed meats slow-cooked over coals, more ritual than recipe.
Ingredients
- Salt
- Black pudding 2
- Chorizo 4
- Beef 2 kg
Method
- Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.
- Season the Meat: Generously salt the beef cuts.
- Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals.
- Add chorizo and morcilla after the beef has been cooking for a while.
- Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness.
- Typically, ribs may take up to 2 hours; thinner cuts will cook faster.
- Rest and Serve: Let the meat rest for about 10 minutes before slicing.
- Serve with chimichurri sauce and grilled vegetables.
- Pro Tips: Use a mix of wood and charcoal for a consistent heat source.
- Wood adds flavor, while charcoal maintains temperature.
- Season the meat just before grilling to ensure it retains its moisture and flavor.
- Serving Suggestions: Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread.
- Pair with a robust Malbec wine to complement the rich flavors of the meat.